Pork with Stilton Sauce

Serves 2

• 350g cubed pork, cut into 1cm pieces
• Plain flour

  Flour

  For pastry making or to thicken sauces, soups, stews and casseroles.

  • Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
  • Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
• Cayenne pepper
• 25g butter

  Butter

  Unsalted is better for cooking.

  Easy spread butter is ideal for sandwiches and toast.

• 1 tablespoon white wine vinegar
• 85ml red wine
• 75g leftover stilton cheese

  Cheese

  Add to eggs for omelettes, grate onto soups or salads.

  • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
  • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
  , crumbled